[coconut purple potato tart](ye xiang zi shu ta )

[coconut purple potato tart]

Introduction:

"In fact, it's my first time to make this purple potato tart. It's based on other flavors, but the taste and taste are very good. Color is also very attractive, looking at it is very appetizing. I baked a plate of eight and ate one. I ate all the other two treasures. My poor father didn't even see a shadow. So I made it again the next day, and the whole family tasted it. "

Production steps:

Step 1: make stuffing when you refrigerate the tarts. Steam 250 grams of purple potatoes (the weight of peeled potatoes) in the pot and put them into the cooking cup. The steamed purple potatoes are not as beautiful as raw ones, but a little dark gray.

Step 2: squeeze the juice with half a fresh lemon, add it to the purple sweet potato, and stir it evenly with chopsticks. At this time, a magical change will occur, and the purple sweet potato will turn into a very bright rose red.

Step 3: add sugar and softened butter while it is hot, and stir to melt.

Step 4: finally, add coconut milk and egg liquid, and stir to form a delicate purple potato filling. Thick silk degree to take into account, do not add all the coconut milk at a time, depending on the situation slowly add, in order to avoid too thin.

Step 5: take out the refrigerated tarts, put a plastic film on top and bottom, and roll them into 4mm thick dough

Step 6: then use the mold to buckle the dough

Step 7: use both thumbs to push away the skin slightly and fill the whole mold

Step 8: finish all the tarts, then use a fork to make some small holes.

Step 9: put in the preheated oven, middle layer, heat up and down 180 degrees, bake for about 10 to 15 minutes.

Step 10: take out the baked tarts, fill them with purple potato stuffing, and fill them with 9% to avoid full filling.

Step 11: Sprinkle coconut on the surface.

Step 12: continue to put in the oven, middle layer, up and down the fire 160 degrees, bake about 20 minutes, until the filling set.

Materials required:

Tartskin: low gluten flour: 108G

Tartskin: butter: 60g

Tarts: sugar powder: 30g

Tartskin: yolk: half

Filling: purple potato: 250g

Filling: butter: 20g

Filling: coconut milk: 120ml

Filling: egg: 30g

Filling: corn starch: 1 teaspoon

Filling: fine granulated sugar: 40g

Filling: fresh lemon: half a piece

Filling: coconut: right amount

Note: the heart of the poem phrase: 1: the tarts skin should be roasted to golden yellow, and then poured into the stuffing to bake, the taste will be more crisp. 2: The amount of stuffing and tarts can be reduced as appropriate. If there is no coconut milk, milk can be changed. However, no matter what the liquid is, don't add it all at once. Add it slowly depending on the situation. 3: The color of purple potato after steaming is very dark, but as long as you add lemon juice, it will become super beautiful rose red, and also with lemon fragrance. No matter when making purple potato egg tart or purple potato pie, you can do this, which will make the finished product more eye-friendly. 4: The amount of white sugar can be adjusted according to your preference. I think it's just right. I don't like it too sweet.

Production difficulty: Advanced

Baking technology

Production time: one hour

Taste: sweet

Chinese PinYin : Ye Xiang Zi Shu Ta